Miso-Glazed Salmon with Cucumber Salad
A restaurant-worthy dinner featuring perfectly glazed salmon and a refreshing cucumber salad with herbs and lemon, ready in 25 minutes. This japanese-inspired whole30 ready in about 24 minutes pairs (6 oz each) salmon fillets, white miso paste, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each) salmon fillets
- 1 tbsp white miso paste
- 1 tbsp avocado oil
- 1 medium cucumber
- 1/4 cup red onion
- 2 tbsp fresh dill
- 1/2 lemon
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat salmon dry with paper towels, then season both sides with 1/8 tsp salt and 1/8 tsp black pepper. Place on a parchment-lined baking sheet.
- Step 2: Whisk miso paste with 1 tbsp avocado oil until smooth, then spread evenly over salmon fillets.
- Step 3: Bake salmon at 400°F (200°C) for 12-14 minutes until the edges are golden and the salmon flakes easily with a fork.
- Step 4: While salmon cooks, dice cucumber and red onion into 1/4-inch pieces. Toss with 1 tbsp chopped dill, juice of 1/4 lemon, 1/4 tsp salt, and 1/8 tsp black pepper until well combined and slightly softened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Cucumber Salad take to make?
Total time is about 24 minutes (10 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Salmon with Cucumber Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Cucumber Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Salmon with Cucumber Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Salmon with Cucumber Salad?
Japanese whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
